Wine-Braised Chicken with Vegetables, Dried Fruits & Orange

Indulge in the rich, aromatic flavors of this wine-braised chicken, slow-cooked to perfection with sweet dried fruits, warm cinnamon, and a citrusy burst of fresh orange juice. The succulent chicken absorbs the deep red wine essence, creating a velvety, caramelized sauce that pairs beautifully with mashed potatoes or rice. A Mediterranean-inspired masterpiece that brings warmth and elegance to your table!

Ingredients (4-6 people)

1 large chicken, cut into 8-10 pieces
80ml extra virgin olive oil
4 medium carrots, preferably organic, sliced into 1cm rounds
2 medium onions, diced
3 garlic cloves, lightly crushed (or more, to taste)
200g dried prunes (or dried apricots, or half-and-half)
1 cinnamon stick
1 tbsp juniper berries (or ⅓ tsp ground cloves)
300ml fresh orange juice
200ml dry red wine
Salt and freshly ground pepper

Directions

1. Sear the chicken: Heat half the olive oil in a wide pot over medium-high heat. Sauté the chicken pieces in batches for 2-3 minutes per side until golden brown, especially on the skin side. Transfer to a casserole dish or deep baking tray with a lid.
2. Preheat the oven to 150°C (300°F).
3. Sauté the vegetables: In the same pot, heat the remaining olive oil over medium heat. Sauté the onions and carrots for 5-6 minutes until slightly softened.
4. Add aromatics: Stir in the garlic, cinnamon, salt, and pepper, cooking for 30 seconds.
5. Deglaze: Pour in the red wine and orange juice, letting it simmer for 2 minutes until the alcohol evaporates.
6. Combine everything: Pour the sauce over the chicken, scatter the dried fruits and juniper berries, and gently mix. Cover with the lid.
7. Bake: Cook in the oven for 1 hour and 30 minutes until the chicken is tender and the sauce has thickened.
8. Rest & Serve: Remove from the oven, let it rest for 10 minutes, then serve with creamy mashed potatoes or fluffy white rice.